Introduction

This Creamy Garlic Butter Steak with Roasted Baby Potatoes is a perfect meal for steak lovers seeking rich flavors and comfort in every bite. Tender, juicy steaks are paired with crispy, flavorful baby potatoes and a luscious garlic cream sauce that elevates the dish to restaurant-quality at home.

Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe - Recipe Image

Ingredients

2 ribeye or sirloin steaks (10–12 ounces each)
1 tablespoon olive oil (for steaks)
2 tablespoons unsalted butter (for steaks)
3 cloves garlic, minced (for steaks)
1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives (for garnish)
1½ pounds baby Yukon Gold potatoes, halved
2 tablespoons olive oil (for potatoes)
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley
1 tablespoon butter (for cream sauce)
2 cloves garlic, minced (for cream sauce)
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
¼ teaspoon black pepper (for cream sauce)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and black pepper. Spread them out on a baking sheet in a single layer, giving them space to roast instead of steam. Roast for 25–30 minutes, flipping once halfway through, until golden, crisp on the edges, and fork-tender. Sprinkle with fresh parsley immediately after roasting.
Step 2: While the potatoes roast, pat the steaks dry with paper towels to help form a nice crust. Season generously with salt and black pepper on both sides.
Step 3: Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for about 3–4 minutes per side for medium-rare, or adjust cook time to your preferred doneness. During the last minute, add the butter, minced garlic, and thyme to the skillet. Tilt the pan and spoon the melted garlic-thyme butter over the steaks. Remove the steaks to a plate and let them rest to keep juicy.
Step 4: Lower heat to medium and add 1 tablespoon butter and the minced garlic to the same skillet. Sauté for about 30 seconds until fragrant. Pour in the beef broth and simmer for 2–3 minutes, scraping up browned bits from the pan. Stir in heavy cream and Parmesan cheese. Simmer for 4–5 minutes, stirring often, until the sauce thickens and becomes velvety. Season with black pepper to taste.
Step 5: Return the rested steaks to the skillet or a baking dish and spoon the creamy garlic sauce over the top. Serve each steak with a generous portion of roasted baby potatoes, and sprinkle chopped chives over the steak for a fresh finish. Serve immediately while warm and creamy.

Tips & Variations

For crispier potatoes, make sure to space them well on the baking sheet and avoid overcrowding.
Use ribeye for a richer, more marbled steak or sirloin for a leaner option with great flavor.
Try adding a splash of white wine to the cream sauce for a subtle depth of flavor.
Fresh herbs like rosemary or parsley can easily substitute thyme and chives for garnish.

Storage

Store cooked steak and roasted potatoes separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat and warm the potatoes in a preheated oven at 350°F (175°C) until heated through. The cream sauce can be reheated gently on the stove, stirring constantly to prevent curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of potatoes for the roasted potatoes?

Yes, small red potatoes or fingerlings work well as substitutes. Just adjust roasting time slightly if they are larger or smaller.

How do I know when the steak is done to my liking?

Use a meat thermometer for the most accurate results: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (65°C) for medium-well. Rest the steak after cooking to let the juices redistribute.

Creamy Garlic Butter Steak with Roasted Baby Potatoes Recipe

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★★★★★

4.8 from 147 reviews

This Creamy Garlic Butter Steak with Roasted Baby Potatoes is a delicious and elegant meal featuring perfectly seared ribeye or sirloin steaks basted with garlic-thyme butter, accompanied by crispy roasted Yukon Gold baby potatoes. Finished with a rich, velvety cream sauce infused with Parmesan and garlic, this recipe delivers restaurant-quality flavors with approachable steps.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 2 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

For the Steak

2 ribeye or sirloin steaks (10–12 ounces each)
1 tablespoon olive oil
2 tablespoons unsalted butter
3 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh chives (for garnish)

For the Roasted Baby Potatoes

1½ pounds baby Yukon Gold potatoes, halved
2 tablespoons olive oil
½ teaspoon garlic powder
½ teaspoon paprika
Salt and black pepper, to taste
1 tablespoon chopped fresh parsley

For the Cream Sauce

1 tablespoon butter
2 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
½ cup grated Parmesan cheese
¼ teaspoon black pepper

Instructions

Roast the potatoes: Preheat your oven to 400°F (200°C). Toss the halved baby potatoes with olive oil, garlic powder, paprika, salt, and pepper. Spread them out on a baking sheet in a single layer to ensure roasting instead of steaming. Roast for 25–30 minutes, flipping once halfway through, until golden, crisp on the edges, and fork-tender. Sprinkle with fresh parsley immediately after removing from the oven.
Prep the steaks: While the potatoes roast, pat the steaks dry with paper towels to ensure a perfect crust forms. Season generously with salt and freshly ground black pepper on both sides.
Sear and baste: Heat olive oil in a large skillet over medium-high heat. When hot, add the steaks and sear for about 3–4 minutes per side for medium-rare, adjusting the time for your desired doneness. During the last minute of cooking, add the butter, minced garlic, and thyme to the skillet. Tilt the pan slightly and continuously spoon the melted garlic-thyme butter over the steaks for added flavor and moisture. Remove the steaks to a plate and allow them to rest to retain their juiciness.
Make the cream sauce: Reduce the skillet heat to medium. Add 1 tablespoon butter and the minced garlic, sautéing for about 30 seconds until fragrant. Pour in the beef broth and simmer for 2–3 minutes, scraping up the browned bits from the pan to incorporate deep flavor. Stir in heavy cream and Parmesan cheese, then let the sauce simmer for 4–5 minutes, stirring frequently, until thickened and smooth. Season with black pepper to taste.
Assemble and serve: Return the rested steaks to the skillet or a suitable dish and spoon the creamy garlic sauce over the top. Serve each steak with a generous portion of roasted baby potatoes on the side. Garnish steaks with chopped fresh chives and serve immediately while warm and flavorful.

Notes

Allowing the steak to rest after cooking is essential to retain juices and maximize tenderness.
Adjust seasoning in the cream sauce as needed for personal taste.
Feel free to substitute other baby potatoes if Yukon Gold is not available.
For a more intense garlic flavor, increase garlic quantity slightly in the butter and cream sauce.
If preferred, steaks can be cooked to varying doneness by adjusting searing times accordingly.

Keywords: Garlic Butter Steak, Cream Sauce, Roasted Baby Potatoes, Ribeye Steak, Sirloin Steak, Dinner Recipe, Comfort Food